Loading…
0
Overheard a supplier's knife talk, now I sharpen less often
I was at a swap meet in Portland last Saturday and heard this older butcher tell a kid that you don't need to hit the steel every 5 cuts if your edge angle matches your work. I always thought more sharpening meant cleaner cuts, but he broke down how over-steeling can actually roll the edge on softer European blades. I tried his method for a week, just honing once per side of beef and using a finer stone only on Sundays. My wrist feels better and my primals are actually cleaner, not worse. Has anyone else backed off on the steel and seen better results after a couple weeks?
1 comments
Log in to join the discussion
Log In1 Comment
the_anthony12d ago
That old butcher sounds like he knew his stuff, glad your wrist is feeling better too. Makes total sense that less fussing with the steel means a cleaner edge on the right blade.
8